A couple weeks back I made Provencale Beef Stew from a French Bistro Cooking course I took over 15 years ago. There is a part two to this recipe.  The stew makes a flavorful broth that is used to make a macaroni gratin dish. I have never made the gratin without the two cups of stew broth from the other recipe. I suppose you can make this gratin with another beef stew broth, just make sure you strain the broth so you don’t mix in any vegetables or other ingredients; though, I suppose that wouldn’t be a terrible thing to have happen.

La Macaronade
(Macaroni Gratin)

2 lbs.    elbow macaroni
2 cups  liquid reserved from stew*
2 cups  grated parmesan cheese

Preheat the broiler.  Bring a large pot of water to a hard boil. Add the pasta and cook until tender.  Drain.  Spoon half the noodles into two 2-quart gratin dishes.  Moisten with the liquid.  Sprinkle with half the cheese.  Add the remaining noodles, liquid and cheese.  Place under the broiler and broil just until the cheese is lightly browned and sizzling.

*see Provencale Beef Stew recipe.  Or use liquid from a stew.